We seem to be not have very good luck accentuating our dry hop additions in our bottle conditioned DIPA (8.5 % 85 IBU's). We are hopping at 1 lb whole leaf cascade per barrel (1 day at 70 then 10-14 days at 50 then 3 days at 32) After filtration (1.5-2 micron)the aromatics are there, but it seems as if after the botting and three weeks of conditioning, the hops fade away. The beer is great, but the "hopheads" are trashing me in the ratings forums for not enought hop aroma in a DIPA, causing bottle sales to decline.
Any suggestions?
PS. we are bottle conditioning with a fresh pitch of Fermentis T58 and dme solution. The bottles are corked and caged also.
Any suggestions?
PS. we are bottle conditioning with a fresh pitch of Fermentis T58 and dme solution. The bottles are corked and caged also.
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